RFCJ RECIPE ARCHIVE
Posted by : Sharon Crepes stuffed with apples - pareve
Source: What's Cooking by Barbara Pezaro Crepes Make a batch of 6" crepes using whatever recipe you prefer, cooked both sides. Filling: 4 or 5 large cooking apples 6 tablespoons apricot jam Grated rind of 2 lemons 4 tablespoons sugar Grated rind of 1 orange Juice of 1 lemon and 1 orange 1/2 cup water Toasted almonds (optional) Skin, core and cut the apples in thick slices. Put in a saucepan with 3 tablespoons jam, the grated rind of 1 lemon and 1 tablespoon sugar. Cook slowly until soft. Place a spoonful of filling on each crepe and roll up (don't fold sides in as you would for a blintze). Arrange the rolls in a single layer in a greased ovenproof serving dish. In a saucepan, place the grated rind of 1 orange, 1 lemon, the juice of both orange and lemon, 3 tablespoons jam, 3 tablespoons sugar and 1/2 cup water. Cook till a syrupy consistency, pour over the crepes, reheat in the oven and serve warm, sprinkled with the toasted almonds if desired. Comment: I'm thinking about replacing the 1/2 cup water in the sauce with 1/4 cup brandy and 1/4 cup water.
